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    1 lb. cubed lamb stew meat
    1 onion, sliced
    1 c. diced carrots
    1 c. sliced peppers (red or green)
    1 c. squash (yellow or green), cubed
    1 c. cubed eggplant
    3 med. potatoes
    1 (28 oz.) can whole tomatoes
    1 (13 oz.) can V-8 vegetable juice
    1 tsp. Syrian pepper
    1 tsp. salt

    Mix together meat, onion, carrots, green pepper with Syrian pepper and salt. Place in shallow pan, cover with sliced potatoes, squash and eggplant. Pour whole tomatoes and V-8 juice over ingredients. Cover with foil. Cook in 350 degree oven until cooked, approximately 1 hour.


    Lamb Stew

    2 lb lean lamb in 1 inch cubes
    3 tb oil
    1 md onion, minced
    -black pepper to taste-
    4 lg carrots, sliced chunky
    4 st celery, sliced chunky
    1 ts thyme, dry
    1 bay leaf
    1 ts salt

    1 tb Worchestershire sauce

    the onions are transparent and limp. Add lamb cubes and coat them well with the
    vegetable mixture in the pan. Add thyme, salt, the water and the Brown Coloring.

    meat is so tender that it can be cut with a fork. During the cooking check it
    occasionally and add a little water if necessary.
    Serve with boiled potatoes or rice to mop up the wonderful gravy.

    1. This has a natural gravy. If you wish it to be thicker you can blend 2
    tablespoons of flour into the vegetable mixture, just before adding the meat

    meat is almost tender.

    after about 1 hour of cooking. This will also thicken the stew.
    3. Garlic, cayenne, cloves, oregano, rosemary or sage may be used for
    additional flavor.
    4. Mushrooms, a green pepper, turnips, green beans, corn, lima beans or
    some pearl onions can be added to increase the vegetable content.
    5. Green peas (fresh or frozen) and 1 or 2 diced tomatoes can also be
    added, but only near the end because these will cook to a mush if added
    too early.
    6. A couple of tablespoons of lemon juice will add an interesting tang.
    7. A little red wine or cognac added to replace some of the water will
    elevate this dish to gourmet fare.


    I tired to cook lamb one time, and one time only, it was a disaster!!~ 😥


    My father insisted on it in one form or another at every Easter meal……………


    Lamb Stew

    1 (3 pound) boneless lamb (shoulder or lamb leg cut in medium cubes)
    2 tablespoons extra virgin olive oil
    4 large tomatoes, chopped
    1 bouquet garni (parsley, thyme and bay leaf)
    3 cloves garlic
    1 large onion
    1 bunch carrots
    4 large potatoes
    1 pound green peas (fresh, shelled)
    3 tablespoons flour
    2 tablespoons unsalted butter
    Salt and pepper to taste

    Add lamb cubes to very hot oil stirring once or twice. Let the meat brown for 3 to 4 minutes.

    Add garlic, onion, bouquet garni, tomato, salt and pepper to the lamb base. (Cook for 5 more minutes.)

    Add water, bring to boil then reduce heat to simmer (45 minutes).

    Add carrots (cook for 5 more minutes), add potatoes (cook for 30 minutes). Add roux and peas.

    Servings: 6

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